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A tray of canapés being served at a hospitality event

Box & hospitality operations

Every box, every day, one live view.

An order form for each box on each date. A portal for the team inside the box. Dockets to the cellar. And one screen where the manager sees which boxes have guests in, which are serving and which are closed.

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What it does

From the booking to the closed box.

Chefs plating a course at the pass, with stacks of plates waiting

Order forms, one per box, one per date

Each booker gets their own link to the drinks list and menu for their box on their date. The form has an expiry, keeps its email history, can be resent from the portal, and downloads as a PDF.

Packages

Build the hospitality package once as a template and offer it on the order form. The package and menu the booker picks are attached to that box.

Templatebuilt once, versioned
Drinks menuon the order form
Packagepicked by the booker
Menupicked by the booker
A member of staff in an apron taking an order on a tablet from a guest seated at a table

A portal for the team in the box

Opened on any tablet from the box itself. Today's checklists, allergens for the menu, stock counts, dockets to the cellar, wastage, and the briefing notes. For the guests, an ordering screen on the tablet sends their requests to the bar or kitchen team.

The manager's live view

Every box on one screen, without walking the corridor. It updates on its own.

Every boxarrived, serving, finished, closed
Opening stock, wastagedone or not
Updateslive, no refresh
Close a boxfrom this screen

On the day

How a box day runs.

  1. 1
    Order forms go out

    One link per box per date, emailed from the portal. The booker picks from the drinks list and menu before the form expires. If the email gets lost, resend it; every send is kept in the history.

  2. 2
    Packages planned

    The package and menu each booker picked are on their box, with the rest of the form alongside. The team knows what goes into every box before the day.

  3. 3
    Box portals open

    Staff open the portal on the tablet in the box. Today's checklist, the allergens for the menu, the opening stock count, and the briefing notes.

    A member of staff in an apron using a tablet at the counter
  4. 4
    Dockets to the cellar

    A box needs more. The docket lands on the cellar's live screen to accept or decline, or the cellar switches on auto-accept.

    Beer kegs stacked against a stone wall
  5. 5
    The manager watches

    One screen across every box: guests in, serving, finished or closed, and whether the opening stock and wastage are done. The manager goes to the box that needs them, not to all of them.

  6. 6
    Close the box

    Closing stock counted, wastage logged, checklist finished, box closed. The paperwork for that box and that date is filed.

What you get after

The paperwork, exported.

  • Order form PDFs

    One per box per date, downloadable from the portal whenever you need it.

  • Cellar consumption, as Excel

    Units consumed per drink for every area, worked out from opening stock, accepted dockets and the closing count. Plus an AI summary of the cellar's event.

  • Paperwork per area, per day

    Checklists, temperature logs, wastage, stock sheets and incident reports for each box and each day, in the manager portal. Wastage exports as Excel.

Works with

Use it with

Guest ordering to kiosks

Scan and order, no app. Tickets land on the bar or kitchen screen; the guest gets a status page.

Read more HACCP & kitchen paperwork

Temperatures, checklists, accident reports and wastage on one tablet, with PDFs an inspector can read.

Read more EPOS

An iPad till on the same menu as your kiosks and QR ordering: card, cash, member accounts, refunds, Z reports.

Read more

Questions

Can a booker change their order after sending it?
The link stays live until the expiry you set on it. Resend it from the portal if the booker needs it again; every send is kept in the form's email history. After the expiry the form closes, and changes go through you.
Does it plan the chefs and staff for each box?
Yes. It all links in: the planning matrix generates chef and staff numbers per box and per day from what you're running, and the staffing module rolls it up into a summary matrix by area.
How does the cellar fit in?
Each box or area has a stock sheet: opening stock, par levels, scan-to-count with a barcode or label, and a close. Dockets from the boxes land on the cellar's live dashboard to accept or decline, with auto-accept if you want it. Consumption exports to Excel at the end.
What do the box teams need?
Any tablet or phone with a browser. The box portal and the ordering screen are web pages; nothing to install — and teams that prefer it can work through the Guest It app. The manager's view works on a laptop or a tablet.

See it on your own boxes.

Send us a box list and a drinks menu and we'll set the demo up on those. Thirty minutes with our team, and we're on site for your first event.

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